Description
This Easy Twice Baked Potato Casserole is a comforting, cheesy dish featuring creamy mashed potatoes mixed with crispy bacon, green onions, and a blend of cheddar and Gruyere cheeses. Perfect as a hearty side or a main course, it uses baked Russet potatoes combined with a rich, flavorful filling and baked again to create a golden, melty topping.
Ingredients
Scale
POTATOES
- 5 pounds medium size Russet potatoes, scrubbed and dried
- 1 tablespoon olive oil
- 1/2 pound thick cut bacon, chopped 1/2-inch
FILLING
- 12 tablespoons (1 ½ sticks) unsalted butter, softened, cubed
- 1 1/4 cups sour cream, room temperature
- 1 cup warm milk
- 3 tablespoons fresh parsley (or 1 ½ teaspoons dried)
- 1 teaspoon salt, more or less to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon dried dill weed
- 1/3 cup chopped green onions
- 1 1/2 cups freshly grated cheddar cheese, divided
- 1/2 cup freshly grated Gruyere cheese
Instructions
- Prep Oven and Potatoes: Preheat the oven to 400 degrees F and line a baking sheet with foil. Prick each potato a few times with a fork, drizzle with olive oil, and rub to coat.
- Bake Potatoes: Place potatoes on the prepared baking sheet and bake at 400 degrees F for 45-60 minutes until fork tender.
- Cook Bacon: While potatoes bake, cook chopped bacon in a large Dutch oven over medium heat until crisp and fat is rendered. Remove bacon with a slotted spoon to paper towels, reserving 1/4 cup for topping.
- Prepare Potatoes for Filling: Remove potatoes from oven and reduce heat to 350 degrees F. While still warm, leave skins on half the potatoes; peel the others and discard skins. Cut each potato in half and slice into cubes.
- Mash Potatoes: In a large bowl, combine cubed potatoes and skins with butter, warm milk, sour cream, parsley, salt, garlic powder, pepper, paprika, and dill weed. Mash until smooth and creamy, adding more milk if needed.
- Add Mix-Ins: Stir in green onions, cooked bacon (except reserved portion), 3/4 cup cheddar cheese, and Gruyere cheese. Adjust seasonings to taste.
- Assemble Casserole: Transfer potato mixture to a lightly greased 9 x 13 baking dish and spread evenly. Top with remaining 3/4 cup cheddar cheese.
- Bake Casserole: Bake uncovered at 350 degrees F for 25 minutes until cheese is melted and bubbly.
- Finish and Serve: Remove from oven, top with reserved bacon, and garnish with extra green onions and parsley if desired. Serve warm.
Notes
- You may substitute 4 tablespoons of butter with additional milk to adjust creaminess.
- Make Ahead: Prepare casserole through assembly, cover tightly with foil and refrigerate. When ready, bake covered for 15 minutes, then uncovered for 20-25 minutes until warmed through.
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 4 days. Texture may be less creamy but still delicious.
- Reheating: Cover and bake for 15 minutes, then uncover and bake an additional 20-25 minutes until fully heated.
- Serving Size: Serves 8-10 people.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 450 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 10 g
- Cholesterol: 55 mg
